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Lamb Meatloaf
with Gravy, Corn and Carrots
Grab a cozy sweater and a pair of wool socks! Rosemary-scented lamb meatloaf sits atop creamy mash and a cascade of sweet corn niblets and carrots. A finishing drizzle of savoury pan gravy brings you all the flavours of Sunday dinner in only 40 minutes!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
½ cup
Italian Breadcrumbs
(Contains Egg, Milk, Sesame, Soy, Sulphites, Gluten)
1 sprig
Rosemary
460 g
Russet Potato
340 g
Carrot
56 g
Corn Kernels
1 unit
Beef Broth Concentrate
100 g
Shallot
6 g
Garlic
2 tbsp
Tomato Sauce
1 tbsp
Cornstarch
(Contains Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ cup
Milk*
(Contains Milk)
½ tsp
Sugar*
2.25 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Strip 1 tbsp rosemary leaves (dbl for 4 ppl) from stems and finely chop. Peel, then cut carrots into 1/2-inch pieces. Peel, then mince the shallot.Peel, then mince or grate garlic.
Add lamb, garlic, breadcrumbs, tomato sauce, half the rosemary and half the shallots to a large bowl. Using your hands, combine the mixture. Form meatloaf mixture into a 1 1/2-inch thick loaf. (NOTE: for 4ppl make two meatloaves). Transfer meatloaf to a parchment-lined baking sheet. Bake in the middle of the oven, until cooked through, 18-22 min.**
While the meatloaf bakes, peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
Heat a large non-stick pan over medium heat. When hot, add carrots, 1/2 cup water and 1 tbsp butter (dbl both for 4 ppl). Simmer, stirring occasionally, until carrots are almost tender and liquid is absorbed, 9-10 min. Add the corn. Cook stirring occasionally, until corn and carrots are tender, 2-3 min. Season with salt and pepper.
While veggies cook, whisk together broth concentrate, cornstarch, remaining rosemary and 1 cup water (dbl for 4 ppl) in a medium bowl. Heat a small pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then remaining shallots. Cook, stirring often, until softened 2-3 min. Add broth mixture. Cook, stirring often, until gravy has thickened slightly, 2-3 min.
When potatoes are done, drain and return them to the same pot, off heat. Mash in 1 tbsp butter and 1/4 cup milk (dbl both for 4 ppl), until smooth. Season with salt and pepper. Slice meatloaf. Divide mash, veggies and meatloaf between plates. Spoon gravy over top.
